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Advances in understanding and improving the nutraceutical properties of apples

Code: 9781801465687
Lia Noemi Gerschenson, Eliana Noemi Fissore and Carolina Bélen Gómez Vargas, Universidad de Buenos Aires and CONICET, Argentina

Chapter synopsis: The fruits of Malus domestica are consumed in their own right and also undergo industrial procedures to form different products such as juice, cider, and vinegar. Industrialization creates apple pomace, a residue that can be used for the generation of bioactives, adding value to the raw material, and diminishing environmental pollution. The objective of this chapter is to analyze the bioactives present in apples, the production of dietary fibre, the soluble fibre pectin and phenolic compounds from apple residues, and to evaluate the relationship between genotype and phenotype in the breeding of new varieties.

DOI: 10.19103/AS.2022.0101.17
£25.00
Table of contents 1 Introduction 2 Health effects of apple 3 Apple processing and pomace generation 4 Nutraceutical compounds in apples: phenolic compounds 5 Nutraceutical compounds in apples: dietary fibre 6 Nutraceutical compounds in apple: pectin 7 Improving apple cultivation through research on food bioactives 8 Future trends 9 Where to find more information 10 Acknowledgements 11 References

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